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Roasted Sweet Potato with Crispy Chickpeas and Yogurt Sauce
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Roasted Sweet Potato with Crispy Chickpeas and Yogurt Sauce

45 minPara 1Nutri-Score B€€
de @theplantslant9 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

1 persona
  • sweet potato (scrubbed, cut into wedges)Frutas y verduras1 pieza
  • chickpeas (cooked, drained and patted dry)Despensa200 g
  • olive oil (for roasting and sauce)Despensa30 ml
  • full-fat Greek yogurt (plain)Lácteos150 g
  • lemon (zested and juiced)Frutas y verduras1 pieza
  • dill (chopped)Frutas y verduras5 g
  • garlic (clove, grated)Frutas y verduras1 pieza
  • kosher salt (to taste)Especias3 g
  • black pepper (freshly ground)Especias1 g
  • seasoning blend (salt-free, for the chickpeas)Especias4 g

por ración

Nutrición

676kcal

Carbohidratos
75 g
Proteínas
22 g
Grasas
32 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Rallador
  • Exprimidor

paso a paso

Preparación

  1. Roast the sweet potato

    • Cut the sweet potato into wedges and place on a baking tray.
    • Drizzle with olive oil and toss to coat.
    • Roast until tender inside and crispy at the edges.
    Paso 1

  2. Roast the chickpeas

    • Drain and dry the chickpeas, then toss with olive oil.
    • Spread on the tray and roast until crispy.
    • Season with the salt-free spice blend once out of the oven.
    Paso 2

  3. Make the yogurt sauce

    • Spoon the Greek yogurt into a bowl.
    • Zest the lemon into the yogurt and squeeze in its juice.
    • Add the chopped dill, grated garlic, olive oil, salt and pepper, then stir until smooth.
    Paso 3

  4. Assemble and serve

    • Spoon the yogurt sauce over the roasted sweet potato.
    • Top with the crispy chickpeas and serve right away.
    Paso 4
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